Updated Thursday, May 23rd, 2002
Yield: 8 servings
In a small bowl, beat the eggs. Add the lemon juice and 1/2 cup of the broth. Stir into the soup. Increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. Season to taste with salt and pepper and serve immediately.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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